Canada's Food Guide (2019)

My first impression was positive and now, two days later, is even more favourable, if not enthusiastic: the new Canada’s Food Guide is simple and concise, clear in its message, and visually appealing. Based on the revision process, I also believe the Guide is credible, evidence-based, up-to-date, and more inclusive.

The food guide snapshot provides guidance on food choices (what to eat)…


…and guidance on food habits (how to eat)…


Healthy Food Choices

Make it a habit to eat a variety of healthy foods each day.

CFG plate snapshot.png

Healthy Eating Habits

Healthy eating is more than the foods you eat. It is also about where, when, why and how you eat.

Be mindful of your eating habits


The Food Guide resources also include recipes as well as tips on meal planning, healthy snacks, eating on a budget, eating in different environments, and eating during different life stages. I’m grateful to all the experts who provided their expertise to the development of the Guide and I’m thrilled with the final result: an attractive, practical, informative guideline for healthy eating. So from this dietitian, a big thank you with a big smile! I’m looking forward to using this resource in my practice, particularly in the monthly Stroke Education Sessions provided to patients and their families.

And there’s more: I’m discovering new resources and features as I explore the Canada’s Food Guide Web site and read reactions to it during launch week; for health care professionals and the curious public, some additional resources worth reading include:

Curried Chickpea & Ginger Stew

Adapted from Curried Chickpea and Ginger Stew in Simply Satisfying: Over 200 Vegetarian Recipes You'll Want to Make Again and Again by Jeanne Lemlin. The author describes this stew as “a real winner — the chickpeas are a natural match for the curry while the potatoes soak up the spices and add an appealing contrast in texture.”

I agree. It's also warm, simple, and nourishing -- a winning combination for lunch or dinner anytime but especially on this wild, wet and windy, winter evening.



1/4 cup oil
2 medium onions, sliced
3 cloves garlic, minced
2 tablespoons minced fresh ginger
2 teaspoons ground coriander
1/4 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
15-ounce can chickpeas, drained and rinsed
16-ounce can diced tomatoes with their juice
1 medium carrot, diced
1 medium potato, diced
My variation: 1 cup frozen peas
1 teaspoon salt (I used about 1/4 teaspoon)
4 cups water
3 tablespoons butter (I omitted this)
Lemon wedges (1 per serving)
Yogurt (optional)


1. In a large stockpot heat the oil with onions, garlic, ginger, coriander, cardamom, and cayenne pepper. Sauté, stirring frequently, for about 7 minutes, or until the onions are tender.

2. Add the chickpeas, tomatoes, carrot, potato, peas, salt, and water, and bring to a boil. Stir ingredients thoroughly and then turn heat down to a simmer. Cook uncovered for 60 minutes, stirring often, until the vegetables are tender.

3. Swirl in the butter. Taste for seasoning.

4. Spoon into bowls and serve with a lemon wedge on the side. This dish is especially delicious with yogurt; serve a bowlful so each person can add his or her own if desired.

Nutrition Care in Parkinson's Disease

Source: page 12 of the document described in this post. Click on the image for an enlarged, clearer view.

The British Dietetic Association in partnership with Parkinson's UK has developed a best practice guideline for dietitians on the management of Parkinson's. This free PDF document discusses nutrition management during the main stages of Parkinson's : (1) Diagnosis and Early Disease, (2)  Advanced Disease and (3) End Stage. The guideline is comprehensive yet concise, and the information is well-organized into sections with headings and subheadings, which facilitates scanning for specific information. For more than a dozen specific nutrition concerns and symptoms* the guideline offers evidence-based, practical and compassionate nutrition care strategies. I plan to use this nutrition care resource in my practice and will be recommending it to other dietitians.


* topics include healthy eating, weight changes, constipation, supplement use, dysphagia, side effects of medication, bone health, orthostatic hypotension, dietary protein manipulation, and oral and enteral nutrition support

You are what you share (Seth's Blog)


“The fear of being judged is palpable, and the digital trail we leave behind makes it feel more real and more permanent. We live in an ever-changing culture, and that culture is changed precisely by the ideas we engage with and the ones we choose to share.

Sharing an idea you care about is a generous way to change your world for the better.”

~ Seth Godin, You are what you share


Evidence-based dietetics practice


“Evidence-based dietetics practice is used to make decisions in all areas of dietetics practice to improve health outcomes in individual clients, communities and populations.
Evidence-based dietetics practice clearly states the source of evidence underpinning practice recommendations. To be relevant and effective, evidence-based dietetics practice must integrate knowledge of other disciplines.  
Evidence-based dietetics practice is informed by ethical principles of dietetics practice and codes of good practice. This includes reflection on how a dietitian’s own perspectives or biases may influence the interpretation of evidence.

Evidence-based dietetics practice is about asking questions, systematically finding research evidence, and assessing the validity, applicability and importance of that evidence. This evidence-based information is then combined with the dietitian's expertise and judgment and the client’s or community’s unique values and circumstances to guide decision-making in dietetics."

~ Copyright International Federation of Dietetic Associations 2010